Squid ink half paccheri with seafood

Ingredients for 4 people:

• 400 g half paccheri “Giannobile” flavoured with squid ink
• 4 shrimps
• 4 Norway lobsters
• 2 squid
• 200 g clams
• 200 g mussels
• 1 glass of white wine
• 100 g tomato sauce
• extra virgin olive oil
• 2 cloves of garlic
• parsley
• fresh chilli
• salt

Procedure:

Clean shrimps and Norway lobsters by removing the gut and preserving

the heads. Brown the heads half-opened in a little oil, wet with half

of the wine and cover with cold water. Cook for at least 40 minutes.

Filter and conserve the crustacean broth thus obtained.

Chop the garlic, brown it with a little extra virgin olive oil, add the

clams and mussels and let them open wetting with the rest of the

wine. Keep the cooking liquid.

Quickly brown shrimps, Norway lobsters and well cleaned and cut into

rings squid. Add the tomato sauce, the cooking liquid of clams and

mussels, a little broth of shellfish and cook for a few minutes.

Boil abundant salted water for pasta and cook the half paccheri

“Giannobile”. Drain them al dente and finish cooking in the sauce. Add

the chopped chilli pepper, parsley, clams and mussels. Stir in a little

oil and serve.

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